Banana Coconut Cake
Ingredients
1 ½ C. unbleached spelt floor
½ tsp Himalayan pink salt
1 tsp baking soda
6 Tbsp olive oil
¼ C. Tupelo honey or date sugar
2 eggs or
egg replacer
3-4 ripe bananas equal to 1 ½ cups
1 C. unsweetened shredded coconut
Preparation
Preheat oven 350º. Line with parchment paper, a 9-by-5-inch loaf pan. Sift flour, salt, baking soda together. Add the olive oil to the honey. Add the eggs beating until the mixture is smooth. Stir in bananas. Add the dry flour and all but two teaspoons of shredded coconut. Spread the batter in the pan. Bake for about 50 minutes. Halfway through baking add the reserved coconut and sprinkle on top. The bread is done when golden brown and an inserted toothpick comes out clean.
